These super cute Easter Nest Doughnuts are a really quick and effective treat to try this Easter with very little effort. The chocolate buttercream consistency is the key to getting that nest effect just right so read through my tips below to make sure you don’t have any problems.
Chocolate doughnuts, topped with chocolate buttercream to resemble a nest which is then filled with chocolate eggs. It’s the perfect Easter bake right?
There are a few things you’ll need in order to replicate these delicious snacks but nothing a quick Amazon Prime order can’t help you out with.
For the doughnuts I use the Wilton 6 Hole Doughnut Tin. It’s a great non-stick tin and I’ve never had any issues with my doughnuts getting stuck.
For the buttercream piping you’ll need a Grass Tip piping nozzle and some good quality piping bags. You can opt for these nonslip disposable bags from Tala which are great if you have multiple colours to pipe with, or a they also so this beautiful reusable one
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THE BEST WAY TO FILL A DOUGHNUT TIN
Not only can doughnut tins be really messy to fill, but it can also be really difficult to fill each cavity evenly so that you have equal sized doughnuts at the end. My fail safe way is to use a piping bag and pipe the batter into the holes. Not only is it clean and mess free but it ensures that each doughnut hole has the exact same amount of batter which makes every baked one completely uniform.
There’s nothing new with this buttercream recipe however it’s important to mention that it has the correct consistency to allow for a super smooth mixture that won’t break mid-way through or collapse. The best consistency for this is one that is firm but pliable, essentially it should fall off a spoon after about 5 seconds. If it’s too stiff it will feel tough and if its too loose it’ll almost run off of the spoon.
What’s great about standard buttercream is that it’s pretty forgiving if you find yourself in a “too tough” or “too loose” situation. My recipe always calls for milk but I don’t add that until the very end as this gives me the control on the consistency. If it still feels too tough I can add more milk, and if I find I’ve added too much I can counteract that by adding more icing sugar.
FREEZING DOUGHNUTS AND MAKING AHEAD OF TIME
I will always suggest baking and serving these doughnuts fresh especially because they are super quick and easy. However, if you find yourself needing to batch bake lots these for something like a party or a bake sale then the baked doughnuts can be very easily stored in freezer bags and frozen for up to 3 months. The buttercream can also be created ahead of time but no more than 3-4 days. Simply store it in a large bowl or container, cover it tightly and leave it in the fridge.
HOW SHOULD I STORE THESE EASTER NEST DOUGHNUTS?
Whilst I can’t imagine you’ll have many spare if you do the best way to store them is in an airtight container for a maximum of 2 days. I wouldn’t recommend freezing these once decorated so if you can’t eat them all and have lots spare then go and make your neighbours day!
OTHER EASY EASTER BAKES
If you like the looks of these then try some of my other easy Easter bakes
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Easter Nest Doughnuts. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Easter Nest Doughnuts
For the doughnuts
- 140 g plain flour
- 25 g cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 large egg
- 100 g caster sugar
- 150 ml milk
- 30 g unsalted butter melted
- 1/2 teaspoon vanilla extract
For the decoration
- 100 g softened butter
- 200 g icing sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tbsp milk
- 6 large white marshmallows
- Chocolate eggs
For the doughnuts
- Preheat the oven to 180°C and grease a doughnut tin with butter
- In a large bowl, whisk together the flour, cocoa powder and baking powder then set aside.
- In a separate bowl, beat together the butter and sugar then add the eggs, vanilla and milk and whisk together until fully combined.
- Make a well in the large dry ingredients bowl and pour in the wet ingredients then gently fold the two together until just combined.
- Fill doughnut holes with batter ¾ way full using a spoon or a piping bag (much easier).
- Bake for 8-10 minutes until a toothpick inserted into a doughnut comes out clean and you can see them peeling away from the tin. Remove from the oven and leave to cool on a wire rack.
For the decoration
- Cream together the butter and icing sugar until well combined.
- Add the cocoa powder and vanilla extract then gradually add the milk until you have a consistency that is firm but pilable.
- Fit a piping bag with a grass tip piping nozzle and fill it with the chocolate buttercream. Leave it to one side.
- Take the marshmallows and place them in the centre of the doughnut holes, then pipe around the doughnut with the buttercream continuously to build it up to form a nest.
- Finish with some chocolate eggs and then serve.